Lush and ruddy belyashi, fried in a frying pan, can seduce even the most inveterate supporters of healthy food. Oh, how appetizing, tasty and fragrant they are! Just do not convey in words. But it's better, as they say, once to see, or rather to cook and taste, than to hear a hundred times. This and do.
Lush belyashi fried in a frying pan on kefir
Ingredients:
For the test:
- flour - 650-700 g;
- kefir - 490 ml;
- large chicken eggs - 4 pcs .;
- granulated sugar - 50 g;
- soda - 15 g;
- vegetable refined oil - 35 ml;
- salt - 10-15 g;
For filling:
- minced meat - 650 g;
- onion - 300 g;
- sour cream or cream - 60 ml;
- black ground pepper - to taste;
- salt - to taste;
- refined vegetable oil for frying.
Preparation
Kefir is mixed in a deep bowl with soda and let stand for five minutes. After that, add lightly beaten chicken eggs, sugar, salt, pour refined vegetable oil and mix well. Now we sift into a bowl with a mixture of wheat flour and knead it until a soft, but non-sticky flour coma is obtained. Cover it with a film and leave it to ripen for at least thirty minutes.
During this time we prepare the filling. Mix the minced meat with pre-cleaned and melted or chopped onions in a blender. Add salt, ground black pepper, as well as sour cream or cream and mix thoroughly.
Ready the present dough is divided into portioned flat cakes, flatten each finger, lay the center of the filling, bend the edges and tear on top, leaving a small hole.
In a thick-walled frying pan, heat a sufficient amount of refined vegetable oil (about a finger thick) and lay the products in it with a hole down. Thus, the meat is sealed and leaves all the juices inside the belyasha.
After the Belyashas are browned on one side, turn them over to the other and bring them to readiness and rouge over medium heat.
Lush belyashi on a frying pan - recipe for milk and yeast
Ingredients:
For the test:
- flour - 900-1000 g;
- milk - 520 ml;
- granulated sugar - 50 g;
- egg - 1 piece;
- dry yeast - 10 g;
- refined vegetable oil - 50 ml;
- salt - 10 g;
For filling:
- minced meat - 650 g;
- onion - 300 g;
- sour cream or cream - 60 ml;
- black ground pepper - to taste;
- salt - to taste;
- refined vegetable oil for frying.
Preparation
The first step is to prepare the filling. To do this, peeled and chopped as small as possible onion mixed with minced meat, add salt, ground black pepper, sour cream or cream and mix thoroughly. After that, we put the mass in a bag and determine in the refrigerator for infusion. In the meantime, let's do the test.
Dry yeast is combined with a small amount of warm milk, in which we dissolve the sugar beforehand, and let them completely dissolve. After seven to ten minutes, we sift the flour through a sieve, mix the salt in it, and then add a little egg whipped in a separate bowl, pour in the yeast mixture and begin to knead the dough. It is most convenient to do this with a mixer with the nozzles intended for this purpose. At the end of the mix, add refined vegetable oil. We get a soft and slightly sticky dough. We place it in a bowl in a warm, protected from drafts place, and let stand for one hour.
The filling and dough are ready, we proceed to the formation of belaya. To do this, cut off small portions from the dough, roll them into balls and leave them for fifteen minutes on the table. At work, we grease the hands and the surface of the table with vegetable oil.
Then roll each ball into a thin flat cake, put a filling in the center, on a tablespoon with the top, and patch the edges, leaving a small hole on top. Now put the belyasha in a frying pan with a warmed-up buttered hole down, and after browning over medium heat, turn over and fry until ready on the other.